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  • 1
    Electronic Resource
    Electronic Resource
    Can Fitting in Green Beans: Effect of Growing Season, Base Steel Composition, Tinplate Thickness, Can Vacuum and Storage Conditions (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Spring and fall grown green beans were packed under high and low vacuum conditions in high and low residual Al, Ni, Cu, Si, S, and Mn base steel .25 and .50 electrotin plated J-enamel cans and evaluated during storage at 38°C and room temperature for pitting on and under the s deseams. Cans containing spring grown beans were more severely pitted than those of the fall pack. High residual (0.061%) Cu steel cans were more severely pitted than other treatments. The .25 electrotin plated cans were more severely pitted in high Cu residual cans, as were the low vacuum spring pack cans at 38°C storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04877.x
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECT OF BLANCH TREATMENT ON QUALITY ATTRIBUTES OF CANNED DRY PINTO AND SMALL AND LARGE LIMA BEANS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two lots of three canned dry bean types were treated as follows: no blanch, two water, and two steam blanch methods (cooled or not cooled after blanching) in order to assess treatment effect on quality attributes after 1 day and 1 mo storage. Storage times did not affect drained weights, but the not blanched and not cooled samples were significantly higher in drained weights than the samples cooled after blanching. The blanch method and post-blanch treatment had significant effects, which varied between bean types, on drained weight, shear values and percent split beans, but not on moisture content. The lot had a significant effect on all quality attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07457.x
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  • 3
    Electronic Resource
    Electronic Resource
    CAN PITTING IN GREEN BEANS: RELATION TO VACUUM, pH, NITRATE, PHOSPHATE, COPPER, AND IRON CONTENT (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Early Gallatin green beans were packed in .25 and 50/.25 tinplate R-enameled cans with variations in vacuum and pH and with added levels of NO3- and PO4 and were analyzed for brine and slurry pH, NO3-, PO4 CU, and Fe. The cans were then visually examined for pitting after storage at 30°C and room temperature. The pH, NO-3, PO4 and Cu decreased significantly during storage and Fe showed a significant increase. The decrease in slurry pH and Cu was correlated with pitting severity. The increase in Fe content during storage correlated with pitting severity and possibly could be used as an indicator of pitting during prolonged storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06566.x
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  • 4
    Electronic Resource
    Electronic Resource
    PITTING IN CANNED GREEN BEANS: EFFECT OF CULTURAL PRACTICES, TIN COATING, VACUUM, CORROSION ACCELERATORS AND STORAGE CONDITIONS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Green beans grown under different cultural conditions and packed in #25 and #50/25 R-enameled cans with variations in vacuum and pH and with added Cu, Fe, NaCl, NO3 and NO3 with PO, were visually examined for pitting after storage at 38°C and room temperature. The #25 cans and those with high levels of Cu, Fe NO3 and with low pH values had the most severe pitting. High can vacuum exhibited a protective effect against pitting during short term storage at room temperature. Pitting severity was not affected by heavy Cu(OH)2 sprays during the growing season, but there was an effect between cultivars.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb10051.x
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  • 5
    Electronic Resource
    Electronic Resource
    Processing and Sensory Evaluation of Scrambled Eggs Containing Defatted Yolk Solids (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Egg yolk solids defatted with hexane were incorporated into frozen and spray-dried scrambled egg products. Part of the egg oil removed was replaced with nonfat oil replacers. Both products were evaluated by sensory panels. The frozen product was compared with frozen whole egg and a nonyolk, commercial frozen product. The spray-dried product was compared with a nonyolk, commercial dried product. In the frozen products, the whole egg was preferred over both the defatted frozen product and nonyolk, commercial frozen product, with the defatted and nonyolk products being equally acceptable. In the dried products, the spray-dried scrambled eggs were preferred over the nonyolk, commercial dried product. The products formulated from defatted yolk solids contained 84% less lipid and 79% less cholesterol than products made from fresh whole eggs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06824.x
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  • 6
    Electronic Resource
    Electronic Resource
    Investigation of the Differently Colored Forms of Certain Derivatives of Diphenylamine (1932)
    s.l. : American Chemical Society
    The @journal of physical chemistry 〈Washington, DC〉 36 (1932), S. 1434-1448 
    Details
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/j150335a010
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  • 7
    Electronic Resource
    Electronic Resource
    EFFECT OF LEAF TYPE, LEAF INJURY, STORAGE TEMPERATURE AND WASHING SOLUTION ON ETHYLENETHIOUREA RESIDUES OF CARBAMATE-TREATED CANNED SPINACH. (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 9 (1988), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ethylenethiourea (ETU) residue originating from ethylenebisdithiocarbamate (EBDC) fungicides sprayed in the field was evaluated in canned spinach. The effect of leaf type, mechanical injury, holding temperature and washing solution on levels of ETU were studied. A smooth leaf cultivar had lower ETU residues than savoy and semisavoy. Leaf-injured spinach had higher ETU residues than the intact control. Spinach washed in water reduced the ETU level to less than 5 ppm, while addition of sodium hypochlorite (300 ppm) and a basic detergent (0.1%) further reduced ETU levels to less than 1 ppm. Increasing the washing time from 1 to 3 min did not significantly reduce the residual ETU levels. High holding temperatures (21°C) resulted in canned spinach with low but not significantly different levels of ETU as compared to low temperatures (2°C).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1988.tb00516.x
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  • 8
    Electronic Resource
    Electronic Resource
    EFFECT OF FIELD AND WASHING TREATMENTS ON ETHYLENETHIOUREA LEVELS IN ETHYLENEBISDITHIOCARBAMATE-TREATED CANNED SPINACH (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 8 (1987), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of field application rates, number of applications, interval to harvest after field treatment with ethylenebisdithiocarbamate (EBDC) fungicide and the effect of washing on the levels of the residue ethylenethiourea (ETU) in canned spinach were studied. High rates of applied EBDC high number of field applications and applications closer to harvest time resulted in canned spinach with high levels of ETU. Washing with water before processing significantly reduced the levels of ETU in spinach from all the field treatments, but washing with a solution of sodium hypochlorite and a mild detergent reduced even further the levels of ETU.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1987.tb00571.x
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  • 9
    Electronic Resource
    Electronic Resource
    Effect of Selected Organic Acids on the Pitting of Tinplate Cans in Model Systems (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A model system of six organic acids found in green beans was prepared using two acid concentrations, two pH ranges, and two nitrate concentrations packed in conventional and double reduced tinplate cans. Can pitting severity was determined after 6- and 12-month storage periods. The pH increased with storage, but type of acid was more important than concentration and pH on pitting severity. The composite treatment of all six acids gave the lowest can pitting severity. Each acid treatment had a different can pitting profile. The can type was the most important factor affecting can pitting.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09179.x
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  • 10
    Electronic Resource
    Electronic Resource
    SAMPLE UNCERTAINTY IN FLOOD LEVEE DESIGN: BAYESIAN VERSUS NON-BAYESIAN METHODS (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of the American Water Resources Association 11 (1975), S. 0 
    Details
    ISSN: 1752-1688
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Architecture, Civil Engineering, Surveying , Geography
    Notes: : Bayesian and non-Bayesian flood levee design methods that account for the uncertainty due to limited record length are compared using a case study. The first method, Bayesian decision theory (BDT), imbeds the uncertainty in the parameters of the yearly peak stage into a loss function. The optimum design of the flood levee, called Bayes design, corresponds to the minimum expected loss, called Bayes risk. The second method, induced safety algorithm (ISA), computes a margin of safety to be added to either an existing levee or a levee designed by classical benefit-cost analysis. The design decision is shown to fluctuate as different record lengths are considered. For short record lengths, BDT, which takes small sample bias into account, appears to yield a more conservative design than ISA. On the other hand, ISA, which is simple to implement, seems to be preferable to BDT for longer record lengths.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1752-1688.1975.tb00696.x
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